49ER SUPER BOWL Flavors of Bay Area, New Orleans make this food the favorite

Updated 3:03 am, Monday, January 28, 2013

Seafood gumbo for Super Bowl Sunday gathering has a San Francisco accent with Dungeness crab and red and gold bell peppers as focal points.

Seafood gumbo for Super Bowl Sunday gathering has a San Francisco accent with Dungeness crab and red and gold bell peppers as focal points.

Photo: Craig Lee, Special To The Chronicle

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Chicken meatball mini pitas with 49'er Peppers as seen in San Francisco, California, on Wednesday, January 23, 2013. Food styled by Amanda Gold.

Chicken meatball mini pitas with 49'er Peppers as seen in San Francisco, California, on Wednesday, January 23, 2013. Food styled by Amanda Gold.

Photo: Craig Lee, Special To The Chronicle

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Bacon-Roasted Brussels Sprouts Chips With Meyer Lemon Dip

Bacon-Roasted Brussels Sprouts Chips With Meyer Lemon Dip

Photo: Craig Lee, Special To The Chronicle

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Pecan Pralines

Pecan Pralines

Photo: Craig Lee, Special To The Chronicle

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Sweet Potato & Black Bean Burrito Bar

Sweet Potato & Black Bean Burrito Bar

Photo: Craig Lee, Special To The Chronicle

Super Bowl spread includes birthday cake

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When I was a child growing up in the largely sports team barren state of Connecticut, Super Bowl Sunday, for me, was more about commercials, the halftime show and gambling than it was about actual football.

Once I got married, that all changed.

It's not, mind you, that my husband is a die-hard football fan. Rather, it's that he was born on Feb. 3, meaning Super Bowl weekend often coincides, as it does this year, with his big day.

As a result, I've become the go-to party host, opening up my living room most years to a crowd of rowdy - and hungry - football fans/birthday revelers. I figure that if I roll out a birthday cake as the winning team is celebrating with Champagne showers, I'm killing two birds with one stone.

Of course, this year the stakes are even higher. With the 49ers heading to New Orleans next Sunday, my guests - not to mention viewers around the Bay Area - will be watching with a little more intensity. It's a big job for the host.

Planted firmly in front of the tube for the better part of four hours, guests will expect a steady stream of couch-friendly dishes that will both soak up some of the accompanying booze and keep them satisfied throughout the game.

Start off with finger food that becomes a mini meal for the first half of the game - something distinctly Californian and seasonal, like the Brussels Sprouts "Chips" with Creamy Meyer Lemon Dip.

Peel the leaves off the sprouts until you're left with small cores, all of which can be roasted for just 10 to 15 minutes in a hot oven. It's like getting an entire tray full of those addictive crispy bits that fall off when you cook full sprouts the same way.

The tart dip is flavored with Meyer lemon and chives, and has nibs of bacon swimming throughout. If you like, you can use the extra fat from cooking the bacon to toss with the sprouts.

You may have more dip than you need for the sprout chips, but there's a better-than-even chance that there will be a bowl of regular potato chips elsewhere on the coffee table, which will make fine use of the remaining dip.

Despite a crisp-fried texture, these sprouts are fairly light, so round them out with something a little more substantial, like the chicken meatball mini pitas with 49er peppers.

There's something fantastically poetic about the thought of grinding a "bird" to a pulp in this game - raven, chicken; close enough - which was the inspiration for the meatballs.

Roll them small and stuff them in mini pita pockets, or simply serve them speared with toothpicks. The accompanying garnish, a vinegar-kissed blend of roasted red and golden peppers, adds a little team spirit and a lot of extra flavor.

And if you're planning on feeding a huge crowd, add some homemade pretzels (see Page G3) to the mix. These nibbles should keep everyone well fed until Beyoncé hits the screen.

Guests should be ready for round two around dinner time, so plan on offering something that's more of a main course.

For a taste of San Francisco, we're thinking Mexican - as in a burrito bar that guests can tackle themselves.

This is a vegetarian spread, featuring spiced sweet potato wedges and black beans to make up the bulk of the burrito. Lay out bowls for filling options, and diners can design their own during a commercial break. Avocados, lettuce, salsa, cheese, sour cream and cilantro will make for a colorful bar.

An alternative for the main course gives a nod to the host city. A hearty New Orleans gumbo can be cooked in a crock pot, allowing the host to prepare it in the morning and have the rest of the day free to concentrate on appetizers, dessert and, of course, watching the actual game.

The gumbo is given a Bay Area twist with the addition of Dungeness crab, which also makes for an impressive presentation. The recipe takes some effort up front, but by the time the party is in full swing, guests can ladle the thick soup over cooked white rice as they please - it will stay warm all day in the slow cooker.

Of course, were we to be among the lucky ones attending the game, dessert might include a praline, New Orleans' iconic sweet. For those of us cozied up on the couch instead, we've included a recipe here, which can either be eaten plain or crumbled to serve on top of ice cream.

At my house, we'll have pralines out on the table, though you can bet we'll also have room for a little birthday cake.

Here's to hoping it's truly a double celebration.

Recipes on Pages G6-7

Pecan Pralines

Makes about 2 dozen

Serve these sweet confections straight up or crumbled as a topping for ice cream. A candy thermometer is essential for this recipe, as is timing. It may take a few tries to get the pralines just right, but the ones that don't look perfect will still taste great.

1 1/2 cups granulated sugar

1 cup lightly packed brown sugar

3/4 teaspoon kosher salt

3/4 cup whipping cream

5 tablespoons unsalted butter, cut into small pieces

1 1/2 teaspoons vanilla

2 1/2 cups pecan halves and pieces, toasted

Instructions: Line two sheet pans with silicone mats or waxed paper; set aside. In a medium-size, heavy-bottom saucepan set over medium heat, combine the sugars, salt and cream. Stir frequently until the mixture begins to boil, brushing the sides of the pan with a spatula to loosen any crystallized sugar.

Insert a candy thermometer into the pot, and cook the mixture until it reaches about 236°, just under the soft ball stage. Immediately remove the pot from the heat and let the mixture cool to 220°. Add the butter, vanilla and toasted pecans, and stir vigorously until the mixture thickens and becomes creamy-looking.

Working very quickly, use two spoons to drop portions of the mixture onto the baking sheets. The mixture will harden soon after you stop stirring, so it's important to do this without stopping. You may even want to enlist help from someone to make this go quickly.

Once the pralines have cooled and completely hardened, remove them from the baking sheet, and either serve or wrap tightly until ready to eat.

Sweet Potato & Black Bean Burrito Bar

Makes enough for 8 burritos

Set this out as a buffet and let guests make their own. Add any other garnishes that appeal to you. If the tortillas are exposed to the air for too long, they'll harden; to prevent that, keep them enclosed in aluminum foil, or under a hot towel.

Sweet potatoes:

2 medium sweet potatoes, peeled, halved, each half cut into wedges about 3/4-inch at the thickest part

Instructions: Preheat the oven to 425°. In a mixing bowl, toss the sweet potatoes with the olive oil, oregano, chili powder, cayenne, and salt and pepper to taste. Spread out on a baking sheet in an even layer, without touching, and roast for about 20 minutes. Using a spatula, flip and shake the wedges, and roast for another 10 minutes, until softened throughout. Set aside.

Meanwhile, combine the beans and salsa in a pot, and heat over medium-low heat until warmed through. Season with salt, if desired; set aside.

To prepare the burrito bar, set out the sweet potato wedges, black beans, tortillas, rice, cheese, lettuce, avocados, cilantro, salsa and sour cream in separate bowls. Have guests fill and roll their own burritos as desired.

Nutrition information: Due to the general nature of the recipe, there is no analysis.

Slower Cooker Dungeness Crab & Sausage Gumbo

Serves 8

This might take a little bit more effort than your average slow cooker recipe, but once it's prepared, it can sit in the cooker all day while you make the rest of the Super Bowl feast. You can find gumbo file powder in the spice section of most supermarkets.

1 pound andouille sausage, sliced into 1/2-inch coins

3 tablespoons butter

1 1/2 cups diced onions

3/4 cup sliced celery

3/4 cup large diced red bell peppers

3/4 cup large diced green bell peppers

4 cloves garlic, minced

2 cups frozen okra

1/2 cup canola oil

1/2 cup all-purpose flour

4 cups chicken broth, heated

1 28-ounce can chopped tomatoes, with juice

1 bay leaf

1 teaspoon gumbo file powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

-- Kosher salt and ground black pepper, to taste

1/2 pound lump crab meat

1 large Dungeness crab (about 1 1/2 to 2 pounds), cracked and cleaned

-- Chopped parsley, for garnish

-- Cooked rice, for serving

Instructions: Cook the sausage in a large skillet over medium-high heat until crisp on the edges and browned, stirring once halfway through cooking, about 5-6 minutes. Transfer to the bowl of a 5- to 6-quart slow cooker.

Reduce the heat on the stove to medium. In the same pan, melt the butter until foaming. Add the onions, celery, peppers, garlic and okra, and saute, stirring frequently, until the okra loses some of its gumminess, about 10 minutes. Add to the sausage in the slow cooker.

Meanwhile, make the roux. Combine oil and flour in large sauce pan, and set over medium heat. Whisk constantly while the mixture cooks, as it turns from a light golden color to a dark, nutty hue the color of chocolate; this will take about 20 minutes.

Increase the heat to high, whisk in the broth, and bring to a boil. The roux may look a little bit broken or rope-y, but will combine again once the liquid starts to boil.

Immediately pour this mixture into the slow cooker. Add the tomatoes, bay leaf, gumbo file, paprika, cayenne, and salt and pepper to taste. Cover the slow cooker, and cook for about 4 hours on high, or 6-8 hours on low.

About 10 minutes before you're ready to serve, stir in the crab meat. Add the whole cracked crab at the last minute, and garnish with parsley. Serve hot over rice.

Wine pairing: A moderately light, bright red such as the 2011 Longoria Santa Ynez Valley Tempranillo ($36; 13.6% alcohol) should complement the tomato, sausage and chile heat as well as the crab. Or open up a beer, which also pairs well.

Chicken Meatball Mini Pitas With 49er Peppers

Makes about 40 sandwiches

You can buy mini pita pockets at many well-stocked supermarkets. Red and golden yellow jarred roasted peppers add a little bit of team spirit. If you don't want to use the mini pita pockets, serve the meatballs with toothpicks, with the bowl of peppers alongside. If you can buy an end or thick slice of prosciutto, it will be easier to grind.

3 ounces prosciutto, end piece or sliced thick

2 cups (packed) torn pieces of crustless Italian or other country bread

2 ounces Parmesan cheese

1/4 cup milk

1 pound ground chicken

3/4 cup minced onion

2 teaspoons minced garlic

1 egg

1 tablespoon tomato paste

2 tablespoons minced parsley

-- Kosher salt and ground black pepper, to taste

2 tablespoons olive oil

1 cup thinly sliced jarred roasted peppers, a mix of red and yellow

1 teaspoon red wine vinegar

40 mini pita pockets

-- Whole-grain mustard, for spreading

Instructions: Preheat the oven to 400°. Place the oven rack in the top third of the oven.

In the bowl of a food processor fitted with the metal blade, pulse the prosciutto with the breadcrumbs and Parmesan cheese until you have fairly even small crumbs. Transfer to a mixing bowl, and pour the milk over the top. Let sit for 5 minutes.

Add the ground chicken, onion, garlic, egg, tomato paste and parsley, and mix well until combined. Season with salt and pepper. To check seasoning, you can cook a small pinch of the meatball mixture in a pan. Add more salt and pepper, if needed. Roll the mixture into small meatballs, each about 1 inch in diameter.

Place the meatballs on a lightly greased rimmed baking sheet (you may need to do this in two batches), and brush the tops with the olive oil. Bake until fully cooked, about 20-25 minutes.

While the meatballs are cooking, mix the peppers with the vinegar and set aside.

To assemble the sandwiches, split open the mini pita pockets. Add a dollop of mustard and a meatball to each one, and top with a spoonful of the pepper mixture. Serve immediately.

Wine pairing: Pour a glass of Barbera or Beaujolais to complement this dish.

Bacon-Roasted Brussels Sprouts Chips With Meyer Lemon Dip

Serves 6-8

Spread the Brussels sprouts leaves in one even layer on the baking sheet - piling them up will cause them to steam rather than crisp. The dip can be made a day in advance and kept in the refrigerator. You will probably have more dip than you need for the sprouts, but it can be served alongside potato chips or whatever other vegetables or chips you're serving for your Super Bowl spread.

Dip:

3 slices thick-cut bacon, diced small

3/4 cup mayonnaise

1/4 cup sour cream

2 teaspoons Dijon mustard

2 teaspoons finely grated Meyer lemon zest

2 tablespoons Meyer lemon juice

1 teaspoon minced garlic

1 tablespoon minced chives

-- Kosher salt and ground black pepper, to taste

Brussels sprouts chips:

1 pound Brussels sprouts

1 to 2 tablespoons olive oil

-- Kosher salt and ground black pepper, to taste

To make the dip: Place the diced bacon in a skillet, and set it over medium-low heat. Cook, stirring occasionally, until the fat renders and the bacon crisps. Remove the bacon with a slotted spoon and place on paper towels. Set the bacon fat aside to use for the chips.

In a small bowl, combine the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, chives and all but about 1 tablespoon of the bacon, which you can sprinkle on top right before serving. Stir well, and season to taste with salt and pepper. Refrigerate until ready to use.

To make the chips: Preheat the oven to 425°.

Cut off enough of the stem from each Brussels sprout so that the leaves peel away individually. Peel off as many as you can from each sprout, and halve the remaining small centers. Place in a bowl. If you want to use some of the bacon fat to coat the leaves, combine it with as much olive oil as necessary to total 2 tablespoons. Or, just use olive oil. Season with salt and pepper.

Spread the leaves in a single layer on a baking sheet (you may need to do this in stages), and place in the oven. After about 8-10 minutes, remove the leaves that look crisp and place in a bowl, and let the remaining leaves roast a little longer. Keep roasting in 2-minute increments until all of the leaves are crisp and starting to brown.

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